Recipe - Grilled Pheasant Breasts W Five-Bean Salad And Horseradish

1 pound Yukon Gold potatoes,peeled
2 tablespoon Olive oil
1 cup Red onion, coarsely chopped
1 cup Corn kernels
1 Pear, cored and cut in 1/2"
dice
2 Tart apples, cored and cut
in One half inch dice
One half cup White wine
Salt & freshly ground pepper
2 teaspoon Cornstarch
2 tablespoon Water
1 teaspoon Chopped fresh rosemary
2 tablespoon Chopped fresh Italian
parsley
1 tablespoon Lemon juice
1 Head romaine lettuce
4 sl Italian bread, about 1/2"
thick
Olive oil for brushing bread
4 Pickerel filets, skin on

Dice potatoes into Three fourths inch squares. Bring a pot of water to boil. Add
potatoes and cook until crisp tender, about 5 minutes. Drain and reserve.

Heat oil in skillet on medium heat. Saute half of the onion until
translucent, about 2 minutes. Add corn, pears, apples and potato and saute
3 minutes more or until fruit has softened slightly. Add wine, salt and
pepper. Bring to boil. Mix cornstarch with water and stir into mixture
along with rosemary. Simmer, stirring until mixture thickens. Add
remaining onion and parsley, stir together and remove from heat.

Preheat grill. Brush bread with olive oil and grill about 2 minutes a side
or until golden. Reserve. Season fish with salt and pepper. Grill fish
flesh side down for 2 minutes, flip over and grill skin side down a further
3 minutes or until white juices appear.

Place romaine leaves on 4 plates with bread on top. Spoon salad over
bread. Place fish on top of salad. Serves 4 Typed in MMFormat by
cjhartlin@email.msn.com Source: Autumn in Ontario's Wine Country

Posted to MMRecipes Digest by "Cindy Hartlin" cjhartlin@email.msn.com
on Sep 24, 1999